Step 1/7
- 270 g flour
- 100 ml milk
- 30 g sugar
- 30 g butter
- 1 egg
- 20 g fresh yeast
- ¼ tsp salt
- bowl
- hand mixer with beaters
Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.
Step 2/7
- 170 ml milk
- 100 g sugar
- ½ tsp ground cinnamon
- 300 g ground hazelnuts
Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.
Step 3/7
- oven
- palette knife
- rolling pin
Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.
Step 4/7
Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.
Step 5/7
- kitchen towel
- baking sheet
- parchment paper
Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.
Step 6/7
Bake the bread at 160°C/320°F for approx. 35 min.
Step 7/7
- 100 g confectioner's sugar
- 25 ml water
Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!
in Berlin